Description
Delicious and classic Peanut Butter Blossom Cookies featuring a soft peanut butter base rolled in sugar and topped with a melted Hershey’s chocolate kiss. These cookies are easy to make, perfect for holiday treats or anytime you want a sweet, nutty delight with a chocolatey finish.
Ingredients
Scale
Cookie Dough
- 3/4 cup creamy peanut butter (188g)
- 1/2 cup unsalted butter, softened (113g)
- 1/2 cup granulated sugar (100g), plus extra for rolling
- 1/2 cup packed light brown sugar (110g)
- 1/4 teaspoon salt
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour (180g)
- 1/2 teaspoon baking soda
Topping
- 36 Hershey’s chocolate kisses, unwrapped
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure even baking.
- Mix Wet Ingredients: In a large mixing bowl or stand mixer, combine the creamy peanut butter, softened unsalted butter, granulated sugar, light brown sugar, and salt. Beat on medium speed until the mixture is smooth and creamy, ensuring all sugars are well incorporated.
- Add Egg and Vanilla: Add the egg and vanilla extract to the bowl and continue beating until fully combined. Scrape down the sides of the bowl as needed to ensure even mixing.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and baking soda to evenly distribute the baking soda through the flour.
- Mix Dry into Wet: Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined. Avoid overmixing to keep the cookies tender.
- Shape Cookies: Use a cookie scoop or spoon to form 1-inch dough balls. Roll each ball in extra granulated sugar to create a slight crunch and sparkle on the cookie surface.
- Arrange on Baking Sheet: Place the coated dough balls 2 inches apart on the prepared baking sheet to allow for spreading during baking.
- Bake Cookies: Bake in the preheated oven for 8 to 10 minutes, or until the cookies are puffed, cracked on top, and lightly golden on the bottom.
- Add Chocolate Kiss: Remove the cookies immediately from the oven and gently press an unwrapped Hershey’s chocolate kiss into the center of each cookie. The cookie will crack around the edges—this is the desired effect.
- Cool and Serve: Let the cookies cool on the baking sheet for a few minutes to set, then transfer to a wire rack to cool completely before serving.
Notes
- For best results, use room temperature egg and softened butter for easier mixing and better texture.
- Do not overbake the cookies; they should be slightly soft in the center when you remove them.
- Rolling the dough balls in sugar adds a delightful texture and appearance to the cookies.
- You can substitute the Hershey’s kisses with any chocolate candy of your choice.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For a gluten-free option, use a certified gluten-free all-purpose flour blend.
